Roast Duck with Oyster Dressing

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HORRIBLE, what a waste of time and money! Followed recipe exactly. Too salty. Inedible. Can't trust these recipes anymore! Deserves zero stars but system required something. Ugh!

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Followed the instructions exactly for the duck - agree with everyone who said it was VERY salty. I used kosher salt and it penetrated everywhere. Skin was good, but not great on crispiness. I LOVE Alton, but this recipe didn't make the cut without modification.

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The duck was delicious. I agree with the other reviewers that the oversalting issue some reviewers noted is likely due to using something other than Kosher salt. Be sure to use Kosher salt and you'll love the result. The only thing I wish Alton had shared is a good way to carve the duck for serving.

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I love AB and most of his recipes but this one missed the mark. A lot of time and effort for a duck that mostly ended up in the trash.

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yummy!

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I'm glad I made this recipe and learned how to butterfly poultry, but this was way too salty. I followed Alton's "one tablespoon of kosher salt per pound of duck" rule, I dried the duck in the fridge for three days, and I brushed off all visible salt before I put it in the oven. The result was not entirely inedible, but near to it. I would not follow this recipe again, but if I did, I would cut back the salt drastically.

Note: The drying DID make the skin quite nice...

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We will never do duck any other way! Our only complaint was that we used too much salt. It came out so juicy and the skin so crispy! We didn't do the stuffing opting instead for duck fat potatoes, which were yummy!
Thank you Alton.

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I used this on wild Duck and Goose.
The best I ever had!!!

I first tryed on a "Black Mallad" I did not age the bird. It had a great taste. The duck leg was as tender as the breast.

Then prepaired a Drake Mallard, and two geese (Spec. & Snow
These birds I aged for 7 days prior to preporation.
Also, bonded the back bond and removed all the ribs as opposed to cutting through the bones.

You have to watch the birds final 10 min at 450 f. Started to burn at about 6 min. And wild birds do not have the fat content that the domestic birds have.

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I tried this with a goose salting for 4 days. The salt had minimal if any effect except on the drumsticks. Don't know why but the salt simply sat there. So I will not try again & instead stick with Julia's goose recipe. HOWEVER, the oyster dressing was exceptional. DH said he thought it was the best dressing he ever tasted--but he said the same thing at Thanksgiving with a different stuffing. But it was delicious. I did not break up the oysters. I much prefer the oysters whole since I could only locate the smaller stewing ones. Will defintely try with duck.

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Duck was good, not great. I used Morton Kosher salt, cured for 3 days, rinsed, and it was salty. Not too salty with the other food. I recommend cutting salt in half. The duck was still a little fatty after cooking. I wonder if lowering the temp and cooking longer would render more of the fat. I didn't make the stuffing.